Basbousa (Egyptian Style)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put 1 1/2 cups sugar and 1 1/2 cups water in a pot and place on medium heat until it comes to a boil.

Step 2

Let it boil a few minutes so it starts to thicken lightly.

Step 3

Add a small splash of milk (about 2–3 tablespoons), stir, and let it come back to a gentle boil.

Step 4

Turn off the heat, then add 1 tablespoon ghee and stir until melted and combined.

Step 5

Leave the syrup warm while you bake the basbousa.

Step 6

In a bowl, add semolina, flour, sugar, coconut, and baking powder and mix well.

Step 7

Add the melted ghee and the honey.

Step 8

Rub/mix until all the semolina is coated and the mixture looks like moist sand.

Step 9

Add the milk gradually and mix just until you get a thick, pourable batter. (Do not overmix after adding milk so it stays crumbly, not chewy.)

Step 10

Grease your baking tray with a little ghee.

Step 11

Pour in the mixture and level the surface smoothly.

Step 12

Score into pieces and add nuts on top if you like.

Step 13

Let it rest about 10 minutes so the semolina absorbs some liquid.

Step 14

Bake in a preheated, medium oven (around 180 °C) until set and golden on top.

Step 15

If the top needs more color at the end, move it up closer to the top heat briefly.

Step 16

Take the basbousa out of the oven while it is hot.

Step 17

Pour the warm milk-syrup evenly over it.

Step 18

Leave it to absorb completely and cool down, then cut and serve.